Standard Paper-Bag Cookery

can be removed. Stir all again quite thoroughly for a minute. Add the parsley and serve. =Brown Sauce.=--Brown two tablespoonfuls of flour in butter. Add two cupfuls of milk or cream and cook until thick, stirring constantly. =Curry Sauce.=--Fry a tablespoonful of chopped onion in butter and add a tablespoonful of flour, mixed with a teaspoonful of curry powder. Mix thoroughly, add one cupful of cold water, and cook until thick, stirring constantly. Take from the fire, season with salt and onion juice and serve hot. =Egg Sauce.=--Mix a half cup of butter, a tablespoonful of flour, and a cupful of boiling water and set the sauce pan on the stove. Stir until thickened, seasoning with salt and pepper. Add two hard boiled eggs, chopped fine, and serve. =Sauce Hollandaise.=--This is really a warm mayonnaise, using butter instead of vegetable oil. It is the best sauce for serving with salmon or other boiled fish if you desire it hot. It requires a quarter pound butter, half a lemon, the yolks of two eggs, a little salt and a half teaspoonful white pepper. The secret of its successful making is to preserve an even temperature. The sauce should not approach the boiling point, as the eggs would cook and the sauce curdle. Put the eggs in a small saucepan and add the butter, gradually stirring constantly with a wooden spoon. It will soon thicken like a mayonnaise. When the butter is all in, add salt and pepper and lastly the lemon juice, stirring until well mixed. If the sauce becomes thick, add a little stock or hot water. Surround the fish with parsley and slices of lemon and serve the sauce in a bowl. A few sliced cucumbers should be served with fish. =Egg Sauce Made From the Hollandaise.=--Egg sauce may be made from the Hollandaise by sprinkling with two finely chopped hard boiled eggs and a teaspoonful of parsley. =Lobster Sauce.=--This is delicious with any white fleshed fish. Its foundation is Hollandaise sauce, which is also the foundation of most of the fish sauces. To make it, stir together one